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== Commercially available Lactobacillus strains and their pH change over time ==
All data provided by [http://phdinbeer.com/2015/08/05/beer-microbiology-lactobacillus-ph-expeirment/ Matt Humbard]. Similar results were reported by Lance Shaner's [[100% Lactobacillus Fermentation]] experiment. See also the associated [https://byo.com/article/brewing-with-lactobacillus/ write up in BYO Magazine].
=== pH change at 86°F ===